Korean Kimchi Quesadilla

October  6, 2014
0 Ratings
  • Serves 1
Author Notes

Inspired by @JennEatsFood —Oishii Moments

What You'll Need
  • 1 tablespoon butter
  • 1/4 cup cabbage kimchi, chopped
  • 1/4 cup chicken breast, shredded
  • 1 flour tortilla
  • 1/2 cup grated sharp cheddar
  • 1/2 teaspoon sesame oil
  • salt and black pepper to taste
  • 2 tablespoons sour cream
  1. Mix kimchi and shredded chicken together. This way, any slight kimchi juice will be absorbed by the chicken.
  2. Add butter to a large skillet over medium-high heat. Place tortilla open face on the pan. On one side of the tortilla; add kimchi, chicken, cheese, sesame oil, and salt & pepper (to taste). Fold tortilla in half and cook until one side starts to turn golden brown (about 2 minutes per side). Once browned on one side, flip to the other side to brown.
  3. Slice into wedges and serve with a dollop of sour cream!

See what other Food52ers are saying.

0 Reviews